Turkish Meatball Hors d'Oeuvres

1 onion
2 cloves garlic
1/2 tsp salt
1/4 C packed fresh cilantro
1/4 C packed fresh parsley
1/2 C walnuts
1/4 tsp whole allspice
1/4 tsp whole cardamom seeds (the seeds inside the pod, not the whole pod)
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp cinnamon
dash of cayenne
1/8 tsp freshly grated nutmeg
I C cooked kasha (toasted whole buckwheat groats)
1 lb ground lamb
1 egg

Preheat oven to 400. Cook kasha according to package directions (or if you purchased it in bulk without package-- it is 1 part kasha to 2 parts water and boil for 10 minutes or until thick). Grind allspice and cardamom seeds in a spice mill or small coffee grinder dedicated to spices. Add onion, garlic, salt, fresh herbs, walnuts, and all the spices to a food processor, whirl until ingredients are finely chopped, but not pasty. Transfer mixture to a bowl and combine with kasha, lamb, and egg. Form into balls about 1 1/2 inches in diameter and arrange on baking sheet. Bake for 15 minutes, turn with spatula, bake 10 minutes more.